Update: A New Autoimmune Disease

My platelet count was re-checked today, and they were at 8,000. For a refresher, last Monday they were 10,000 and Friday they were 18,000. Mistakenly, we thought that the 18,000 mark was a sign that they had "doubled," and were on the rise. Turns out that that is also a terribly low number, and once you're that low they bounce around in the neighborhood of eight to twenty thousand, depending on the hour of the day they draw the lab. (Wish I would've known that last Friday, ha!)

So after speaking with my doc, the good news to share is that still and again, my bone marrow looks very healthy (woohoo!). There are no problems and no issues with it, my body is making it just like it should, and that is all well and dandy. The bad news is that this low platelet thing is not because of anything else (bone marrow issue, lingering virus), but a new autoimmune disease: ITP. Idiopathic or Immune Thrombocytopenic Purpura. As my doc explained, it used to be called "idiopathic," as in, "We don't know the cause." Nowadays it is considered an autoimmune disease - the body attacking itself. When I asked if it was indeed ITP that I have, and he explained that history, I laughed and said, "Well at least they blame it on the body now, instead of saying, 'it's all in your head!'" That's good I guess :)

I explained that possibility in my last post. Not much more to say about it, other than I am going to investigate around my Paleo sphere and see if anyone out there doing Paleo AIP (Autoimmune Protocol) has this too!

I will get a call from the infusion center tomorrow, about starting the treatment for this: a weekly shot of Romiplostim. It will stimulate my body to make more platelets, so that even with my spleen destroying a bunch through confusion in my immune system, there will be enough platelets to have a healthy, clotting blood and not at risk for hemorrhaging and such. That's a good thing!
They would not normally proceed to this step right away, because the traditional treatment is to remove the spleen. But they do not like to do that in people with liver disease (such as myself). The spleen's function is so important, especially with a compromised liver, so I appreciate and understand that. I have been such a pincushion lately, I am grateful I do not have to undergo a major surgery right now :)

I'm certainly not looking forward to these shots, and haven't even begun to consider how we'll afford the bills - ah, patented Rx drugs, how expensive you are... and just when Hubs and I are starting to plan our first vacation ever.
But I am looking at this as a temporary set back. It is so important to keep that mindset in the tough times of life - battles are temporary, rough patches are just seasons. We must never forget that we have the victory through Christ, and God always has our best in mind. This is just a chapter; this is not the end of my story!

Jesus has a purpose for me, and for this chapter - just like all the chapters each one of us walks through in life.


So many of you are praying and believing with me - thank you for that! Here is the most specific thing you cam agree with me on: that my immune system will be healed, and begin to function the perfect way it was created to function - fighting off the bad, and leaving my body (the good!) alone! It is amazing that the confusion and "misfiring" in my immune system is the root of ALL (yep - ALL!) my health issues. My immune system set up attack on my colon (ulcerative colitis), my bile ducts in my liver (primary sclerosing cholangitis), my joints (polyenthesitis), food and other things in my blood (leaky gut, allergies, intolerances, asthma). When my immune system in healthy and whole again, I will be a new woman!

Thank You God for abundant life, no matter what the situation looks like - John 10:10.
Thank You for giving me the power to choose my response, and the grace to choose JOY today  :)


And thank you to my beautiful friend Emily, for reminding me of this truth:

So we’re not giving up. How could we! Even though on the outside it often looks like things are falling apart on us, on the inside, where God is making new life, not a day goes by without his unfolding grace. These hard times are small potatoes compared to the coming good times, the lavish celebration prepared for us. There's far more here than meets the eye. The things we see now are here today, gone tomorrow. But the things we can't see now will last forever.
-2 Corinthians 4:17

Slow Cooked Carnitas (Roast Pork) with Two Fresh Salsas

The hubs and I just finished an incredible dinner. Our house smells like Chipotle - no, actually it smells BETTER than Chipotle. And coming from me (#1 fan) that is a high compliment! If you don't have a freakish allergy to garlic (my new problem), go there. I know you'll like it. They serve real food fresh, fast and made to order, all while keeping integrity in mind by using sustainably raised meats from great farmers and local produce when available. Chipotle rocks.

Okay, back to our dinner. Tonight I made a Carnitas-style pork roast from a boneless pork leg roast I got at the farmers' market. The pig it came from was raised on a farm literally right over the hill from our home. The pigs roam a 40 acre area and eat good feed plus all the grubs, worms and whatnot that they find in the wooded area they wander. I have to say, it was the best pork I've ever had! It is true: Happy animals make yummy meat. It feels great to support local farmers. Do you have a farmers' market where you live? Check out this website to find out: Local Harvest

mmm... carnitas...

This roast is super easy, I made it in my 6 quart slow cooker in six hours after just five minutes of prep. The meat cooks until it is fork tender and shreds easily, and you can use it for whatever you like. We made burrito bowls and they turned out delicious. Give this a try, it is really simple and the whole meal tastes like it took a lot more effort and time!

Paleo Note: We did eat Pinto beans with this (legumes = not Paleo) and obviously the dish is nightshade heavy with the tomatoes, tomatillos and chiles (nightshades are not allowed on Paleo Autoimmune Protocol) but Hubs and I decided to try it and see how it goes. I used to not be able to go a day without tomato salsa or spaghetti sauce, chile-based hot sauce, or both, and this was the first taste of legumes and salsa I've had since January. I'd say I've been doing great! :)

*UPDATE 3 days post-meal: I will make the pork roast again, as the flavor was fabulous and it couldn't have been easier. But the beans will be omitted, and probably the salsas as well. I've been having increasing enthesitis pain as the week goes on, and I am drawing a direct connection between this meal and my pain level! I'm not bummed; now I know to continue the way I was eating, as my gut is not healthy enough to eat those foods at this point. 
Have you ever had an experience re-introducing a food and learned from it? That's all we can do, right? Make a note of it and move forward :)

What you need:

for Carnitas Pork Roast-

1/2 pound or about 1 cup dried Pinto beans, soaked overnight (or longer, changing water at least once) and rinsed well

2.5-3 pound sustainably raised pork roast (I used a boneless leg roast. You could use an arm, shoulder or sirloin as well)
7 cups water or homemade chicken bone broth
1 whole yellow onion, chopped
1 TB salt
1/2 TB smoked paprika
1 TB cumin
1/2 TB oregano
1/2 TB crushed red pepper
1 4 oz can chopped green chiles or 1 jalapeno, seeded and chopped

for Pico de Gallo-
1 pint grape tomatoes, quartered
1 jalapeno, seeded and minced
1/4 white onion, minced
1/4 cup cilantro leaves, chopped
Juice of 2 limes
Sea salt to taste

for Salsa Verde-
2 lbs tomatillos, husked, washed and quartered
3-4 medium jalapenos, washed, halved and seeded
2 cups minced onion
2 TB cilantro leaves
Sea salt to taste

What you do:

For Carnitas Pork Roast-
Put all ingredients into slow cooker insert. Start with the beans, then add pork, broth, onion, and so on.
Cover and set to "high" for 5 hours.
After 5 hours, check to see if beans are tender. If needed, put lid back on and continue to cook.
(I let it cook for 30 minutes longer, and then removed the lid and cooked for another 30 minutes. This was 6 total hours of cooking time.)
Remove the pork roast from the slow cooker to a plate, and let it cool for a bit. While it cools, strain the liquid out and pour the beans and onions into a serving bowl or storage container.
After the meat has cooled a bit, shred it into bite size pieces with two forks. Put into a serving bowl or storage container.



While the meat is still cooking, or after you've prepared it and set it aside, make your salsas.

For Pico de Gallo (recipe paraphrased from Carla Hall and Clinton Kelly on The Chew)-
Toss the tomatoes, onion, cilantro and jalapeno in a bowl until mixed well. Taste and add salt as needed (as little as 1/4 tsp was enough for us). Set aside.



For Salsa Verde (recipe paraphrased from Carla Hall and Clinton Kelly on The Chew)-

Preheat oven to 350 degrees. Prepare your ingredients (wash, seed, chop). Arrange tomatillo quarters and jalapeno halves in a glass baking dish and roast for 25-30 minutes, stirring once or twice during roast time. You will know they are ready when tomatillos are tender and juices and seeds are visible in bottom of dish. Remove dish from oven and let cool- this is important because you'll be swirling them around at high speeds and don't want to cause burns!



Scoop roasted tomatillos and jalapenos from baking dish into food processor bowl. Add onion



and cilantro, securely attach the lid and start pulsing. Make sure all large chunks are processed, and pulse until it reaches a texture you like. Taste and add salt as needed (used 1 tsp here).

Now you have the components to make your burrito bowls- or perhaps a "taco salad!"

For burrito bowls, grab a plate and layer about one cup of shredded pork, half cup Pinto beans, Pico de Gallo and Salsa Verde. That's it! To make a Fajita Burrito Bowl, saute sliced onion and bell pepper until crisp tender, and add to your plate before the salsas.

I know this doesn't look great. But in daylight it would photograph much better, and the taste is still fabulous!

 (Thanks to the slow cooker) this meal only takes one hour or less of actual preparation and cooking. And it is seriously on the same level as a fresh Tex-Mex restaurant quality Carnitas dish, but it's better because you know where all of your ingredients came from, and what quality they are. Which is important, because you are what you eat, and you are what your food eats ;)